1/2 C. flat light Ale
1 Onion, chopped
2 Carrots, chopped
1 Apple, chopped
2 Jalapeno chilies, seeded and chopped
1 T. Olive Oil
3 T. Flour
2 C. Chicken Broth
2 C. Skim Milk
1 C. shredded Monterey Jack Cheese (low fat)
2 tsp. Paprika
Pepper

Heat ale to a simmer in medium dutch oven over medium high heat. Add onion, stir, and cook 10 minutes until onions are cooked but not browned. Add carrots, apples and chilies and cook 15 minutes, stirring occasionally. Add more ale if mixture becomes dry. Remove from pan and let cool slightly. Transfer in batches to blender and puree. Set dutch oven over medium heat and add oil. When hot stir in flour and cook, whisking, 2 minutes. Very slowly add stock, whisking constantly, until sauce thickens. Add milk, pureed vegetables, cheese, paprika and pepper to taste and heat through. From the Spokesman-Review